These no-fry doughnuts are super chocolatey--a perfect match for your morning joe. For a twist, you can swap chocolate-hazelnut spread for the peanut butter in the glaze and top with finely chopped toasted hazelnuts.




  • Coat 12 indentations of a standard-size doughnut pan or 24 indentations of a mini-size doughnut pan with cooking spray; set aside. In a medium bowl, combine flour, brown sugar, cocoa powder, baking soda and salt. Using a pastry blender or your fingers, cut or rub in 1/3 cup butter until mixture resembles fine crumbs.

  • In a small bowl, combine milk, egg and vanilla. Add egg mixture to flour mixture, stirring until just combined (do not overmix).

  • Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe batter into the prepared pans. Lightly coat a sheet of plastic wrap with cooking spray. Place over filled pans, coated side down. Chill for 2 to 24 hours.

  • Preheat oven to 350°. Remove wrap; bake standard-size doughnuts for 12 to 15 minutes or until doughnuts spring back when lightly touched. (Bake mini doughnuts for 8 to 10 minutes.) Cool in pan on a wire rack for 5 minutes. Carefully invert pan to remove doughnuts.

  • For glaze: In a small saucepan, combine chopped chocolates, oil, 1 tablespoon butter and the peanut butter. Cook and stir over medium heat until mixture is smooth.

  • Carefully dip each doughnut top into the glaze. Return to the wire rack and sprinkle with chopped peanuts. Let stand until glaze is set.

Nutrition Facts

236 calories; 13 g total fat; 33 mg cholesterol; 210 mg sodium. 28 g carbohydrates; 4 g protein;